Blending wine yeast phenotypes with the aid of CRISPR DNA editing technologies

Niël van Wyk*, Heinrich Kroukamp, Monica I. Espinosa, Christian von Wallbrunn, Jürgen Wendland, Isak S. Pretorius

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    20 Citations (Scopus)


    In recent years, CRISPR/Cas9-based genetic editing has become a mainstay in many laboratories including manipulations done with yeast. We utilized this technique to generate a self-cloned wine yeast strain that overexpresses two genes of oenological relevance i.e. the glycerol-3-phosphate dehydrogenase 1 (GPD1) and the alcohol acetyltransferase 1 (ATF1) directly implicated in glycerol and acetate ester production respectively. Riesling wine made from the resulting strain showed increased glycerol and acetate ester levels compared to the parental strain. In addition, significantly less acetic acid levels were measured in wine made with yeast containing both genetic alterations compared to wine made with the strain that only overexpresses GPD1. Thus, this strain provides an alternative strategy for alleviating the accumulation of acetic acid once glycerol production is favoured during alcoholic fermentation with the addition of dramatically increasing acetate esters production.

    Original languageEnglish
    Article number108615
    Pages (from-to)1-7
    Number of pages7
    JournalInternational Journal of Food Microbiology
    Early online date25 Mar 2020
    Publication statusPublished - 2 Jul 2020


    • Bioengineering
    • CRISPR DNA editing
    • Saccharomyces cerevisiae
    • Wine yeast


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